In a 7-quart or larger soup pot or dutch oven, heat the olive oil over medium heat. Add the chopped onion and 1/2 teaspoon of salt. Cook (sweat) the onions until translucent. Add the garlic and cook for 1 minute, until fragrant. Add the squash, broth, ginger, nutmeg, cumin, allspice, bay leaf, 1 teaspoon salt, and pepper. Stir ingredients together and bring to a simmer over medium-high heat. Cover and turn heat to low. Cook, covered, about 1 hour until the squash is very soft. Remove and discard bay leaf.